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Creamy pumpkin meets a buttery Biscoff cookie crust in these No-Bake Pumpkin Cheesecake Bars. This is an easy, make-ahead fall dessert that is rich, silky, full of warm spices, and cozy vibes.
No-Bake Pumpkin Cheesecake Squares
When the weather cools down, I am ready for all things pumpkin, and these pumpkin cheesecake bars hit the spot. Because they are no-bake, there is no messing with water baths or cracking cheesecakes.
It’s the kind of dessert I can throw together the night before and have ready to impress friends and family the next day. It’s cozy, simple to make, and delicious. That’s my kind of fall baking (or non-baking)!
Recipe Ingredients
Here is everything you need to make this recipe, as well as a few recommendations for substitutions.
- 8 oz cream cheese – The tangy base of the cheesecake. You can use ⅓ less fat cream cheese for a lighter version.
- ¾ cup canned pumpkin purée – Use puree, not pumpkin pie mix.
- ¾ cup powdered sugar – Sweetens the filling and helps keep it smooth.
- 1 teaspoon pumpkin pie spice – Adds all the autumn spices we love. Make your own pumpkin pie spice if you do not have any.
- ½ teaspoon cinnamon – Enhances the warm spices. Add extra pumpkin pie spice if you do not have cinnamon.
- 2 teaspoons pure vanilla extract – Adds warmth to the flavor.
- 4 oz Cool Whip – Gives the filling its mousse-like texture. You can use homemade whipped cream, but the texture will not be as stiff.
- 2 cups crushed Biscoff cookies – Creates a lightly spiced, caramelized crust. Use graham crackers for a milder flavor.
- ¼ cup granulated sugar – Adds sweetness to balance the spices.
- 6 Tablespoons unsalted butter – Binds the crust together.
How To Make No-Bake Pumpkin Cheesecake Squares
Make the crust, mix the filling ingredients, spread over the crust, chill, garnish, and serve. Let me show you how.
1. Make the crust
- In a light-colored saucepan over medium heat, melt the butter. Continue cooking, stirring often, until the butter foams and turns golden brown with a nutty aroma, about 3–4 minutes. Immediately pour into a heatproof bowl, scraping in the browned bits at the bottom.
- In a mixing bowl, stir together the crushed cookies, sugar, and browned butter until evenly coated.
- Press the mixture firmly into the bottom of a parchment-lined 8×8-inch pan. Use the bottom of a glass to pack it down tightly. Chill while you make the filling.
2. Make the filling
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add pumpkin purée, powdered sugar, pumpkin spice, cinnamon, and vanilla. Beat again until smooth and fluffy.
- Gently fold in the Cool Whip until combined.
3. Assemble and chill
- Spread the pumpkin filling evenly over the chilled crust, smoothing the top with an offset spatula.
- Cover and refrigerate for at least 6 hours (or overnight) until firm enough to slice.
4. Finish and serve
- Pipe or dollop Cool Whip swirls on each bar and dust lightly with pumpkin pie spice (both optional).
- Slice and serve.
Recipe Tips
Crust flavor boost: Don’t skip browning the butter. It adds irresistible flavor to the crust, they’ll add caramelized depth to the cookies.
Sharp slices: Run a knife under hot water, wipe dry, and slice cleanly for bakery-style edges.
Make ahead: Bars keep beautifully refrigerated up to 3 days, or freeze (without whipped topping) up to 1 month.
No-Bake Pumpkin Cheesecake Bars
Equipment
- 8×8-inch baking pan
- medium saucepan
- mixing bowls
- Electric hand mixer or stand mixer
- Rubber spatula
- measuring cups and spoons
- Food processor or rolling pin + zip-top bag (for crushing cookies)
- Offset spatula or spoon (for smoothing filling)
- Knife for slicing bars
Ingredients
Crust
- 2 cups crushed Biscoff cookies, about 26 cookies
- ¼ cup granulated sugar
- 6 Tablespoons unsalted butter
Filling
- 8 oz cream cheese, softened
- ¾ cup canned pumpkin purée, not pumpkin pie mix
- ¾ cup powdered sugar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- 2 teaspoons pure vanilla extract
- 4 oz Cool Whip, thawed
Topping
- Cool Whip, optional
- Sprinkle of pumpkin pie spice, optional
Instructions
Make the crust:
- Place the butter in a light-colored saucepan over medium heat. Melt, then continue cooking, stirring often, until it foams and turns golden brown with a nutty aroma, about 3-4 minutes. Immediately pour into a heatproof bowl to stop the cooking. Remember to scrape in the browned bits at the bottom (they’re packed with flavor).
- Stir the browned butter into the cookie crumbs and sugar until evenly coated.
- Press firmly into the bottom of a parchment-lined 8×8-inch pan. Use the bottom of a glass to pack it down tightly. Chill while you make the filling.
Make the filling:
- In a large bowl, beat the softened cream cheese until smooth.
- Add pumpkin purée, powdered sugar, pumpkin spice, cinnamon, and vanilla; beat until creamy.
- Gently fold the Cool Whip directly into the pumpkin mixture until combined.
Assemble:
- Spread filling evenly over the chilled crust. Smooth the top with an offset spatula.
- Cover and refrigerate at least 6 hours (or overnight) until firm enough to slice.
Finish:
- Pipe or dollop Cool Whip swirls on each bar.
- Dust lightly with pumpkin spice before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
No-Bake Pumpkin Cheesecake Bars Recipe FAQs
I recommend browning the butter, but you do not have to. It adds a nutty, caramel-like flavor that is so good. But regular melted butter works fine, too.
They’re creamy, but they hold their shape well after chilling the bars. You can freeze them for about twenty minutes before slicing them if you want a firmer texture.
Yes. You’ll want to use a 9×13-inch pan for the crust and chill it a little bit longer to account for the bigger size pan.
More Desserts
- Bakery-Style Chocolate Chip Mini Muffins
- Apple Cinnamon Streusel Muffins
- Thick and Chewy Chocolate Rice Krispies Treats
Can you make this without the crust?
Go for it! It’ll be more like a mousse-type dessert.